Last night I didn't plan anything ahead of time and stir fry sounded good so I made some rice to go with it and had chicken stir fry. I was pleasantly surprised by the amount of veggies that the girls ate. So tonight I'm using the rest of the chicken breasts from the pack I opened yesterday. I'm making
a
Chicken Enchilada Casserole. I am cutting the recipe in half to fit my family, plus I only have 2 breasts left so it works out just right. I'm also substituting corn tortillas for the chips. 2 reasons: 1 to cut salt and 2 the tortillas are cheaper than chips. I picked them up at Aldi's!
Ingredients:
4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese
Directions:
1. In a large mixing bowl, combine chicken, soup and milk together; set aside.
2. In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.
3. Repeat layers ending with cheese.
4. Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly.
We also got our family picture done this week:
No comments:
Post a Comment